Ingredients:
2 teaspoons butter or 2 teaspoons margarine
16 medium green onions, sliced ( 1 cup)
1 medium bell peppers, chopped ( use either a yellow or an orange pepper… you’ll need about 1 cup chopped)
3 cups hot water
1 cup half-and-half or 1 cup milk
1/4 cup butter or 1/4 cup margarine
1 (3 5/8 ounce) packages instant roasted garlic mashed potatoes ( 2 packets)
1 1/2 cups shredded cheddar cheese ( 6 ounces)
Directions:
Heat oven to 350 F Grease bottom and side of 1-quart casserole with shortening. In 8-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 1 minute, stirring occasionally. Remove from heat; set aside.
In 2-quart saucepan, heat water, half-and-half and 1/4 cup butter to boiling; remove from heat. Stir in both packets of potatoes (and seasoning) just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
Spoon 1 1/3 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 1 1/3 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
Bake uncovered about 30 minutes or until hot.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.